Sesame Chicken Peppers and Onions Stir Fry

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Oh Boy... Stir Fry!

Oh Boy... Chinese take out!!

But not just any Chinese stir fry, this is a recipe for the legendary Sesame Chicken.  I've pumped up the seasonings a bit, thickened the sauce for a delicious coating and added some colorful sweet peppers for a complete meal.

Stir fry easy, and fast to make and just as delicious (more so with the extra seasonings) as the take out meal... At home.

You can use this same recipe with a variety of vegetables.  I used what I had in my crisper drawer, but you could easily add Snow Peas, Broccoli, Green Onions... Even swap out the chicken for beef or make a total Vegetarian meal (be sure to change the chicken stock in the gravy to a vegetable stock.  Just a simple quick easy recipe for a delicious take out meal at home!

Keep scrolling down for this easy to follow recipe.

But first I wanted to share the extra cooking utensils I used to make this dish.  You can certainly make this in about any large skillet you have on hand, but it is much easier when you use a wok.  This is a pre-seasoned cast iron flat bottomed wok.  I have an electric stove, so the flat bottom is vital.  Big enough to handle all these ingredients and just fun to use.  And of course, while Wok cooking is about as simple as it gets, it never hurts to have a reference guide in your library.  This is my favorite go-to idea book.

   

OK... Keep scrolling down for this easy to follow recipe... And Enjoy!!!

OK, Here's What I Did...

Sesame Chicken, Peppers and Onions Stir Fry

Ingredients

• 2 Cups Chicken Stock
• 2 TBS Cornstarch
• 2 TBS Soy Sauce
• 2 TBS Brown Sugar
• 3 Cloves Garlic, Minced
• 1 tsp Minced Ginger
• 1/4 tsp Crushed Red Pepper Flakes
• 2 TBS Cannola Oil
• 3 Large Chicken breasts, diced into 1 inch cubes
• 1-1/2 Cups Onions, cut into 2 inch strips
• 1-1/2 Cups Sweet Bell peppers, vut into 2 inch strips
• 1 TBS White Sesame Seeds
• 1 TBS Black Sesame Seeds
• 1 TBS Garlic Flakes
• 1 TBS Course grind Sea Salt

Mixing Directions

2. Mix broth, cornstarch, soy sauce, sugar, garlic, ginger and red pepper flakes in small bowl until smooth. Set aside.
3. Heat oil in large nonstick skillet on medium-high heat. Add chicken, stir fry 10 minutes or until cooked through. Add vegetables to skillet with Chicken; stir fry another 10 minutes until tender-crisp. 
4. Stir soy sauce mixture. Add to skillet, stirring constantly. Bring to boil on medium heat; boil 1 minute or until sauce is slightly thickened. 
5. Sprinkle with mix or Black and White Sesame Seeds, Sea Salt and Garlic. 
6. Serve hot with cooked rice and ENJOY!!!

Williamsburg Stew - Leftover Turkey Soup

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 Oh Boy Soup...

But not just any Soup, this is made from Turkey Day left overs!  The consistency is kind of a soupy Jambalaya.  In fact the recipe sounds very similar to a Jambalaya.  But we become French when we add the Carrots in place of the Cajun Bell peppers.  We add a creamy broth with the addition of Half and half, but the look will certainly remind you of the classic Cajun dish.

I am not sure why this is called a Williamsburg Stew.  I tried to do a little research, but mostly I came up with a beef stew.  But, I adapted the recipe from a very old Southern Living cookbook.  So , we'll stay with their title and call my adaptation a Williamsburg Stew as well.

I especially like the idea of using leftovers right away.  Love Love Love turkey on the day, but there is something special about a steaming hot bowl of soup from a BIG pot on the next day.  Lots of coming and going, set this on the stove and relax for the day.

Not much of a trick at all to make.  I do love using my beloved ceramic lined cast iron dutch oven for this.  Simply the best for soups and stews.  The one listed below has all the bells and whistles without the couple of hundred dollar price tag that comes with some of the best dutch ovens.

Heavy, easy to clean, Ceramic non stick lined, Cooks beautifully with even heating all around and beautiful.  Remember, free shipping from Amazon on orders over $25.



Keep scrolling down, easy to follow recipe to follow.

 OK... Here's what I did...

Williamsburg Stew
Leftover Turkey Soup

Ingredients

• 1 Turkey Carcus (to make Turkey Stock)
• 4 Quarts Water
• about 2-3 Pounds of Meat from the Turkey (1 Leg/thigh and 1 Breast), bones removed, diced
• 1 Cup butter
• 1 Cup Flour
• 2-3 Onions. chopped (3 Cups)
• 4 Celery Ribs, Chopped (1 and 1/2 Cups)
• 4 Large Carrots, Chopped (1 and 1/2 Cups)
• 4 Cloves garlic, Smashed and Minced
• 1 Cup Long Grain Rice
• 2 tsp Salt
• 2 Cups Half and Half
• 2 tsp Pepper Plus additional to garnish top
• 2 tsp Cajun Mix Plus Additional to garnish top
• Serve with additional Cajun Spice and Hot Sauce

Cooking Directions

1. Place turkey carcass and water in a Crock Pot, set the setting on low and cover.  Simmer for at least 4 hours, but you can simmer for as long as 24 hours.
2. Strain the Turkey Stock from the bones of the carcus, set aside Stock
3. Heat butter in Dutch oven; add flour and cook over medium heat stirring constantly 5 minutes.
4. Stir onion, carrot and celery into roux; cook over medium heat 10 minutes, stirring often.
5. Add minced garlic and stir to mix.
6. Add broth, turkey, rice, salt and pepper; bring to a boil. Cover, reduce heat. Simmer 20 minutes.
7. Add half and half. Heat through.
8. Season with Salt and Pepper to taste.  Add Cajun Spices to taste.
   Garnish top with additional Pepper and Cajun Spices for color.
   Serve HOT and ENJOY!

Turkey - The Basics - EASY DIY - NEVER FAILS

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 Oh Boy Turkey!!!

But not just any turkey, this is the MOST IMPORTANT single item on your Holiday table.  Serve a "rare" under-cooked bird and you risk poisoning your entire family.  Serve a bird that has been overcooked and you have something dry and painful to swallow.  Either way, you will become the talk of generations to come.

OK, that's the bad news.  the good news, a turkey may be the easiest item to cook on that holiday table.  It's all in the timing, all in finding the correct temperature.  You may see dozens of recipes with complicated Brines, loading the bird with "aromatics" (Onions, fennel, Apples, etc) and then spend only one sentence about serving a bird at the right temperature.  Well my brothers and sisters of the order of the oven mitt, I am here to tell you that a bird cooked this way (simple and easy), cooked to the right temperature is FAR FAR better than that fancy brined bird cooked with those aromatics.

There are lots of ways to measure internal temperature for meat.  Go ahead and pop for a thermometer.  You will be amazed how often you use one once you pick one up.  That beautiful medium rare look for steaks.  Best way to insure that is with a remote probe.  More to point, best way to get a sweet juicy beautiful turkey... Use that probe!

Here's a pretty good one to get you started... It is wireless so you can watch the parades,  and is relatively inexpensive.  As I am writing this, has 100% positive rating and Amazon ships free orders over $25...



Proper temperature of your bird is the single most important aspect to cooking a turkey.  Far more important than organic or free range or any of the expensive key words.  Buy a remote probe, not an expensive bird... More bang for your bucks.

Keep scrolling down, easy to follow recipe to follow.

Turkey

The Basics - Easy DIY

Ingredients

• 1 Frozen Turkey
• 2 TBS Salt
• 2 TBS Pepper
• 1 Stick (1/2 Cup) Butter
• Optional - 1 Cup your favorite BBQ Sauce
• Optional - 2 Whole Lemons, each sliced into quarters
• You will also need
  Instant Read Meat Thermometer, preferable with a remote probe
• Twine to tie legs together

Cooking Directions

1. Buy a 12-15 pound turkey (no bigger).  Note: Butterball is fine, but just a plain basic turkey works just as well.
2. Thaw the turkey according to the chart shown above.  Note: prefer the Refrigerator method, buy a few days ahead of time)
3. Remove the neck and giblets from your turkey.  Note: Some are in the hole in the neck, more are in the big hole in the back
4.  pat dry with paper towels, then let stand at room temperature, 30 minutes. 
5. Preheat the oven to 300 degrees.  Meanwhile, Season the turkey inside and out with salt and pepper.
   Optional, slice the lemons into quarters and put them inside the bird(The big hole)
6. Tie the legs together with twine. Place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast 2 hours for a 10-to-12-pound turkey; add an extra 15 minutes per pound for larger birds.  Note: to tent the bird, pull out a sheet of aluminum foil a little longer than the length of the roasting pan.  Make a fold lengthwise (so it looks like an old fashioned Boy Scout tent).  Put this loosely over the bird, touching the actual bird as little as possible.  This tenting will hold the moisture in so the bird will steam itself from the inside out, insuring a moist and tender bird.
7. Measure the temperature of the bird.  NOTE: Measure in several spots, the best spot is the thickest part of the thigh, where the thigh meets the breast, deep so you are measuring the center of the bird.  You will need an instant read meat thermometer for this.    Prefer one with a remote probe so you can monitor the temperature from the outside.  When the bird reaches 155 degrees measured at the thickest part of the breast, as well as the thickest part of the thigh (continue to cook tented if temp is below 155, checking every 20 minutes),
   When the tempis reached, Pull Bird out of the oven for a few minutes so you can brush on a coating of butter or BBQ Sauce.  Brush coating the entire bird evenly.  This is the part that turns that beautiful golden brown and delicious look.  Work quickly, you do not want the bird out of the oven long.
8. Increase the heat to 400 degrees F; roast until the thigh meat registers 165 degrees, about 30 minutes.
   VERY IMPORTANT: Once the bird reaches 165 in the thickest part, the bird is done.  If you have one of those pop out things, ignore it.  Those are designed to pop out at 180 degrees, or once your bird is dried out.
9. Let rest 30 minutes before carving.  Note: Leave on the roasting rack, loosely tented.  This gives the bird time to relax, allowing the juices to be reabsorbed into the bird, insuring a moist and tender bird.  If you carve too early, most of the juices run out and the meat dries out quickly.
10. Serve Warm and ENJOY,
    NOTE: Be humble and gracious but do bask in the glow of your doubting family members!

Parmesan Herb Baked Chicken Fingers

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 OH BOY Chicken Fingers...

But Not just any Chicken Fingers, these are baked with a crispy coating of Nutty Cheesy Parmesan with hints of savory herbs.  Add a simple honey dipping sauce and you have a fast and easy appetizer (10 minutes hands on work) that pleases everyone.  The baked fingers are a must for diet and health conscious eaters.

There are a couple of hints in the recipe.

Most important is to dry the chicken.  Simple, just dry with a paper towel.  This helps to get a crispy finger.  the math is simple.  If you start with a water wet coating on the chicken you will get a gummy wet flour coating that will just never crisp up.

Next is also important for easy fast clean up... line the baking pan with aluminum foil.  But also use a non stick spray on the foil.  You are coating the chicken with an egg.  That will stick to the foil, leaving more coating on the dish than the chicken.  Non stick spray equals a well coated baked eggy crispy crunchy coating.

And finally, flip the chicken half way through baking.  Both sides deserve that crunch.

Savory crispy crunchy and BAKED... What a great idea!

ENJOY!

 OK... Here's what I did...

Parmesan Herb Baked
Chicken Fingers

Ingredients

• 4 Boneless Skinless Chicken Breasts, thin about 1 pound total, cut into finger size pieces
• 1-1/2 Cups Panko style Bread Crumbs
• 1/2 Cup Parmesan
• 2 TBS Herbs (I used an Herbes de Provance mix... use whatever dry herbs you have on hand, Oregano, Parsley, Basil, Thyme, Sage, etc.)
• 1 TBS Garlic Powder
• Large pinch Salt
• Large pinch Pepper
• 1/2 Cup Flour
• 2 Eggs, Beaten
• 1/2 Cup Honey for dipping or drizzle

Cooking Directions

1. Preheat oven to 350 degrees.
2. Spread the Panko crumbs on a rimmed cookie sheet, bake for 5 minutes until the crumbs just begin to brown.
3. Mix the Panko crumbs with the Parmesan, Herbs, garlic, Salt and Pepper on that same cookie sheet.
4. VERY IMPORTANT - Dry each of the chicken pieces with a paper towel to insure a crispy coating.
5. Dump the flour into a large ziplock plastic bag.  Add the dried chicken fingers to the bag, seal and shack until well coated.
6. Set up a three step dredging system, the floured chicken gets dipped in the egg.  Then dredged onto the Panko spiced mix.  Then arranged on a cookie sheet for baking (I always line the sheet with aluminum foil for easy clean up.  Spray the foil with a non stick spray.)
7. Bake at 350 for 20 minutes (flip them at 10 minutes) until the internal temperature reaches 160 degree and the crumb coating has begun to brown and crisp (Golden Brown and Delicious).
8. Serve with a simple Honey dip and ENJOY!

Best Damn CHICKEN SOUP EVER!!! Crock Pot Easy

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 OH BOY... Chicken Soup!

But not just any Chicken Soup, This really and truly is THE BEST DAMN CHICKEN SOUP EVER!!! (Well, in my humble opinion).

This soup is brothy, with plenty of chicken stock to help ease the fall/winter aches and pains of daily life.  Just inhaling the aroma as this cooks is a joy.

There is plenty of chili beans added for flavor and a little extra protein.

Plenty of corn... bell peppers, onions (vegetables) for health, presentation colors, flavor and deliciousness!

And PLENTY of flavor.  I use a can of Ro-Tel Tomatoes.  the original version, made with green chilies and loaded with Tex-Mex spiced flavor.  I also added a bit of Cumin.  Cumin is a magical spice I add to almost anything that has cooked tomatoes.  Really brings out that Earthy savory tomato flavor.  Kick in standard Salt and Pepper and you truly do have THE BEST DAMN CHICKEN SOUP... EVER!

I had just a touch of an early Fall cold.  So I made this soup extra brothy to treat my throat.  I added a single can of tomato paste (even more tomato flavoring).  If I were making this just for a nice warm up meal I would have added a second can for extra thick gravy.

After one bowl, my throat was better, fever broke and birds were singing out my window...

BEST Soup EVER!

 OK... Here's what I did...

Best Damn
Chicken Soup EVER!!!

Ingredients

• 4 Cups Chicken Stock
• Meat from a precooked, pre-seasoned Rotisserie Chicken Diced (or 4 Chicken breasts, cooked and diced
• 1 Large can (28 Ounces) Bush's Chili Beans in Chili Sauce, drained and rinsed
• 1 Can (10 ounces) Ro-Tel Diced Tomatoes and Green Chilis
• 1 Can (15 OZ) Whole Sweet Corn (can use 2 Cups Frozen Corn)
• 1 Whole Sweet Onion, Diced
• 1 Green Bell Pepper, cored, seeded, white membrane removed and diced
• 1 TBS Cumin
• 1 tsp Black Pepper
• 1 tsp Sea Salt
• 1 Small Can (6 OZ) Tomato Paste (OPTIONAL: one additional can if you want a thicker gravy)
• Optional, add a dollop of Sour Cream as garnish, flavor and to cool the spices

Cooking Directions

1. This is a crock pot easy dump recipe.  Dump all the ingredients into a crock pot.  Set the machine on low for soup ready when you get home from work (8-10 hours) or high for a faster cook time, (4 Hours)
2. Serve Hot with a sandwich or tortilla chips and ENJOY!

Garlic Parmesan Chicken Wings

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 OH BOY Chicken Wings!

But not just any Chicken Wings, these are crispy crunchy (like Fried Chicken), but have a deep flavorful Garlic Earthy flavor with hints of nutty Parmesan Cheese!

Yeap, this is the recipe of famous wings served at bars and burger joints around the world (well, the better ones anyway).  After all, these are not the drippy messy wings that take stacks of napkins to get your fingers clean.  These have the same bohemian elegance as fried chicken, while at the same time keeping you neat and clean!

But let's not forget the taste.  SO loaded, I usually do not serve these with any dipping sauce (although of course, blue cheese works great).

And one mor... BUT, the flavors are not the dreaded HOT SPICY flavors of more traditional wings.  Dandys who want to avoid spice will find these wildly popular...

Something anyone, even those risk averse will

Enjoy!!!

 OK... Here's what I did...

Garlic Parmesan
Chicken Wings

Ingredients

• 20 Chicken Wings, cut apart, drummettes and wingettes
• 1 Cup Flour
• 1 TBS Cornstarch
• Canola Oil to fill a large heavy bottomed Skillet (Cast Iron works great) about 1/2 inch from bottom
• FOR THE SAUCE -
  1/2 Cup Butter (1 Stick)
• 2 tsp Garlic powder
• 3 Cloves Fresh garlic, Smashed and minced fine
• 3 TBS Parmasan Cheese
• Sesame Seed Low Salt Alternative
  1 tsp each Black Sesame Seeds
  1 tsp White Sesame Seeds
  1 tsp Garlic Flakes
  1 tsp Coarse Grind Sea Salt
• Additional parmesan Cheese for Garnish

Cooking Directions

1. Heat the Canola Oil over medium high heat until you reach the "Popping Stage" (when you add drops of water to the oil and it starts to POP)/
2. Dry each chicken wing with a paper towel.
3. In a ZipLock bag, add the flour and cornstarch (Shake to mix).  Then add the chicken wings, seal and shake to coat.
4. Preheat the oven to 350 degrees.
5. Work in batches, add 1/2 of the coated wings to the oil.  Do not crowd the wings, allow them to have their space, not touching the other wings.  Fry for 8 minutes, flip the wings and fry the other side for another 8 minutes.
6. Repeat with second batch.
7. While the wings are cooking, prepare the sauce.  In a saute pan, melt the butter.  Set heat to a low simmer.  Add the Garlic powder, stir to mix.  Add the fresh minced garlic and again stir to mix.  Turn heat down just a little and allow a very low simmer for 5 minutes until the kitchen begins to really smell of cooking garlic.  
8. Just before the wings are done, add the Parmesan Cheese and the Sesame seed mix to the garlic butter mix and stir until melted.
9. When all batches of wings have been fried, add the wings to a bowl with the sauce and mix to evenly coat each wing.
10. Line a rimmed cookie sheet with aluminum foil (for easy clean up).  Place the wings on the sheet, again giving space, not touching.
11. Bake for 15 minutes until the skin begins to crisp up.  Sprinkle additional Parmesan Cheese on the wings
12. Serve Hot with a Blue Cheese or cool Ranch dipping sauce and ENJOY!

Chicken Wings with CAJUN Alabama White Sauce

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OH BOY ... Chicken Wings!

But not just any chicken wings, these have the near legendary ALABAMA WHITE Sauce made famous by Chris Lilly and the Big Bob Gibson BBQ joint.

For those that don't know, Alabama White sauce is mostly Mayonnaise thinned with Cider Vinegar and  spices to create a near perfect sauce for chicken.  I have done a couple of posts using this sauce.  It is not possible to "Can" the sauce for long term storage.  The recipe I use makes about 2 cups (you can cut the measurements in half if you like).  That usually gets me 2 or three meals (or one big dinner party) using the sauce.  It stores fine in the fridge for about 3 weeks.

I love chicken wings.  I use the fry/bake method to get perfectly cooked wings.  Just the right crispiness, always cooked through and delicious.  Since this is a mayo based sauce, you can not Bake the sauce into the wing (as with almost every other sauced wing recipe you find on this blog).

Instead, Fry... then bake... Then Baptise the wings with the sauce!

Wings, loaded with Cajun flavors, loaded with the classic Alabama white flavors and just about my very favorite flavor of Chicken Wings...

Give this new look, new flavor a try.  You will...
ENJOY!

 OK... Here's what I did...

Chicken Wings with
Alabama White Sauce

First, The Alabama White Sauce Recipe...

Ingredients

• 2 Cups Mayonnaise
• 1 Cup Apple Cider Vinegar
• 2 TBS Lemon Juice
• Several turns of a Pepper Grinder
• 1 tsp Sea Salt
• 2 TBS (more or less - To Taste) Cajun Spice mix

1. Mix all ingredients together.
2. It is important to taste as you add the Cajun Spice Mix. Add "to taste"
3. Refrigerate for at least 8 hours before using. Brush lightly over chicken, turkey or pork during the last few minutes of grilling.
4. Or drizzle over cooked Chicken Parts on a serving platter (Baptized)
5. OR... This sauce is also great as a dipping sauce so set some aside for a veggie tray.
6. Serve chilled and ENJOY!!!

And For the Wings...

Ingredients

• 20 Chicken Wings, cut apart, drummettes and wingettes
• 1 Cup Flour
• 1 TBS Cornstarch
• Canola Oil to fill a large heavy bottomed Skillet (Cast Iron works great) about 1/2 inch from bottom

Cooking Directions

1. Heat the Canola Oil over medium high heat until you reach the "Popping Stage" (when you add drops of water to the oil and it starts to POP)/
2. Dry each chicken wing with a paper towel.
3. In a ZipLock bag, add the flour and cornstarch (Shake to mix).  Then add the chicken wings, seal and shake to coat.
4. Preheat the oven to 350 degrees.
5. Work in batches, add 1/2 of the coated wings to the oil.  Do not crowd the wings, allow them to have their space, not touching the other wings.  Fry for 8 minutes, flip the wings and fry the other side for another 8 minutes.
6. Repeat with second batch.
7. When all batches of wings have been fried, Line a rimmed cookie sheet with aluminum foil (for easy clean up).  Place the wings on the sheet, again giving space, not touching.
8. Bake for 15 minutes until the skin begins to crisp up and caramelize.
9. And finally, Baptize the Chicken Wings, dip each wing into the Alabama White Sauce 
10. Serve Warm and ENJOY!

Loaded Cajun Sausage and Chicken Potato Chowder - 52 Recipes for Soup

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 OH BOY... SOUP!

But not just any soup.  This New Orleans Cajun flavored, Creamy thick LOADED (Andouille Sausage, Chicken, Bell peppers, Onions, Celery, Jalapeno peppers and Corn... Along with Parmesan Cheese) soup has now become my very favorite soup of all time.  Of course this is actually a chowder, a soup or stew made with cream and thickened with a roux.

Feel free to add this photo to wikipedia under the name of "Hearty Soup"  This would make a great potato soup.  But once you add the meat (Chicken and New Orleans spiced Andouille Sausage), the vegetables (the Trinity of Cajun cooking, Onions, Celery and bell peppers, along with the Pope of Cajun cooking... Garlic and extra heat spice with minced Jalapeno Peppers), combined with the thick creamy base, this is indeed Hearty soul warming perfect soup!

Once the ingredients are all chopped, minced, sliced, cooked and ready to go, the soup comes together pretty fast.

And you can fancy it up for a dinner party by adding BREAD BOWLS... a specialty bread perfect to serve the soup in.

Talk about good... ENJOY Indeed!

 OK... Here's what I did...

Loaded Cajun Chicken Sausage Potato Chowder

Ingredients

• 4 Andouille Sausage Links, precooked, sliced into thin medallions
• 3 Chicken Breasts, bones and skins removed, baked to an internal temperature of 160 degrees.  Lightly seasoned with salt and pepper.
• 3 Cups Diced Russet Potatoes, skins removed, Cooked for 10 minutes in already Boiling Salted Water.
• 2 Cups Onions, disced
• 1 Cup Green Bell Peppers, Chopped
• 1 Cup Celery, Chopped
• 3 Jalapeno peppers, white membrane and seeds removed, minced small
• 4-5 Cloves Garlic, Smashed and Minced
• 1 Stick (8 TBS, 1/2 Cup) Butter
• 8 TBS Flour
• 4 Cups Chicken Stock
• 2 Cups Half and Half (Can use Heavy Cream if making for a party (Extra Flavor))
• 3 Cups Frozen Corn Kernels
• 2 TBS (to taste) Cajun Spice Mix... for this soup pictured, I used Old Bay Seasoning Mix
• 1/4 Cup (additional for garnish) Fresh grated Parmesan Cheese
• 3 Green Onions, sliced thin, green and white parts for Garnish
  Smoked paprika for garnish
• Optional, serve in Bread Bowls

Cooking Directions

1. Have your meat and potatoes pre-cut and precooked, ready to add to the soup
   Have all of the vegetables pre-cut and ready to add to the soup
2. In a large soup pot, melt the butter.  Add the vegetables; the Trinity of Cajun Cooking (Onions, Bell Pepper and Celery), along with the Pope of Cajun Cooking (the Garlic) and the spice, Jalapeno.  Cook on medium low heat until the vegetables have softened
3. Add the flour to the pot along with the buttered vegetable mix, Stir and continue cooking for 3 minutes (this will help thicken the soup).
4. Add the stock, increase heat to a simmer.  Cook for about 10 minutes.
5. Add the Potatoes, Sausage and Chicken.  Stir to mix and again simmer for another 5 minutes.
6. Add the Half and half or Cream (Cream is better), Parmesan Cheese and Cajun Spice mix.  Stir and cook for 10 minutes.  Be careful to not allow the soup to get above a low simmer.  Reduce heat as needed.
7. The soup will thicken during this last 10 minute cook time.  If it does not, make a slurry of 3 TBS water combined with 1 TBS of Corn Starch and add to the soup (NEVER add Cornstarch directly to soup).  Repeat this step as needed until you have a thick creamy soup.  NOTE, in the soup shown I did not need to add the slurry.  The Roux (Flour and butter mix), along with the starch in the potatoes added plenty of thickening ingredients.  Only add slurry of the soup does not thicken on it's own after the last 10 minutes of cooking
8. Finally, add the frozen Corn.  Don't worry, the corn will thaw in seconds, but still will have a slight crunch.
9. Plate and serve the soup.  For added presentation, make Bread Bowls to serve the soup in.  Garnish with Green Onions, additional Parmesan Cheese and a sprinkle of Paprika.
   Serve HOT and of course... ENJOY!

Honey Teriyaki Chicken Wings - 52 Appetizers

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I do love Chicken Wings!

And these are just about as good as they get.

Fried first to insure a crisp skin.

Then flavored with a sauce that is honey sweet, with Earthy complex Teriyaki Asian flavors and all spiced up with a bit of Red Heaven - Sriracha Sauce (The red Rooster hot sauce).

And finally, baked to a crisp and slightly caramelized final product.

Worthy of the finest bar snack menu.
Worthy to serve to your best buds for half time of the greatest game of your life.

Just a quick tip, these can easily become a terrific dish to take for a tailgate party.  Once sauced and crisped up, dump into a crock pot and off you go.  They will lose a bit of crispness in the waiting, but are still wonderful.

You can also add these to a tailgating menu.  Especially if you have a grill.  Simply cook them as directed through step 8 below... That is, flour, fry and sauce the wings.  Then wrap them tightly in aluminum foil and store in an ice chest (no ice) until ready to finish cooking.  Then set your grill for indirect heat (Coals on one side, no heat source under the opposite side) and use your grill as an oven for the final step of crisping and caramelizing the sauce on the wings.

You will be the hit of the tailgate party!

OK... Here's what I did...

Honey Teriyaki
Chicken Wings

Ingredients

• 20 Chicken Wings, cut apart, drummettes and wingettes
• 1 Cup Flour
• 1 TBS Cornstarch
• Canola Oil to fill a large heavy bottomed Skillet (Cast Iron works great) about 1/2 inch from bottom
• FOR THE SAUCE -
  1-1/4 Cup Soy Sauce
• 1/2 Cup Garlic Rice Wine Vinegar (Cooking wine)
• 1/3 Cup Honey
• 2 TBS Garlic Powder
• 2 TBS Sugar
• 2 TBS Sriracha Hot Sauce

Cooking Directions

1. Heat the Canola Oil over medium high heat until you reach the "Popping Stage" (when you add drops of water to the oil and it starts to POP)/
2. Dry each chicken wing with a paper towel.
3. In a ZipLock bag, add the flour and cornstarch (Shake to mix).  Then add the chicken wings, seal and shake to coat.
4. Preheat the oven to 350 degrees.
5. Work in batches, add 1/2 of the coated wings to the oil.  Do not crowd the wings, allow them to have their space, not touching the other wings.  Fry for 8 minutes, flip the wings and fry the other side for another 8 minutes.
6. Repeat with second batch.
7. While the wings are cooking, prepare the sauce.  In a large bowl, add all of the ingredients for the sauce.  whisk well to combine.
8. When all batches of wings have been fried, add the wings to the bowl with the sauce and mix to evenly coat each wing.
9. Line a rimmed cookie sheet with aluminum foil (for easy clean up).  Place the wings on the sheet, again giving space, not touching.
10. Bake for 15 minutes until the skin begins to crisp up and caramelize.
11. Serve Hot with a Blue Cheese or cool Ranch dipping sauce and ENJOY!

 A Fantastic Appetizer.  Crispy fried chicken, all dressed up with a heat and sweet sauce... A Favorite!

A win win win!

One of my "52 Appetizer Recipes" Collection (Plenty more than 52 actually, A great place to find ideas!

Chicken and Veggie Pasta Casserole - Low Cal - Stretch Your $$ - 52 Church PotLuck Casseroles

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This is my version of a King Ranch Chicken Casserole.

It has so many advantages... Inexpensive Macaroni Pasta helps to stretch your dollars.  I used the always easy, always tasty, always perfectly cooked Rotisserie Chickens for the meat.  One of those you can buy pre-cooked at most grocery stores (and big box warehouse joints)... Often for a lower cost than the uncooked versions.

I loaded it up with frozen vegetables (Peas and Corn), Added some fresh Veggies (Onions and Sweet Bell Peppers).  And then added spices through the use of canned Chunky Ro-Tel Tomatoes.  Just enough to give the dish a little ZING!

Top with a little Taco Seasoned Cheese and you have a diet - healthy dish that looks fantastic, costs can be as low as $10 for 8 servings (watch those sales, I always stock up on Ro-Tel, Frozen Vegetables, basic Pasta and cheese when I see them on sale, almost making this a pantry meal).

Of course this is only a winner if it has the right taste.  This is a Tex-Mex type dish. The Ro-Tel Tomatoes have Green Chilies mixed in to add a spice (diet food does not need to taste diet).  Add additional seasonings to taste (I always add Cumin anytime I cook with Tomatoes) and you have a filling dish with lots of flavors that your family will love!

And of course it makes a beautiful dish to take along to any big PotLuck style meal, as a take along dish for a family gathering.  Bright, colorful and tasty combination!

Enjoy indeed

 OK... Here's what I did...

Chicken and Veggie
Pasta Casserole

Ingredients

• 2 TBS Olive Oil
• 1 Medium Size Onion, Large Dice
• 1 Medium Size Green Bell Pepper
• 2 to 3 Cups Cooked Chicken, diced (I used the emat from 1/2 a Rotisserie Chicken, can substitute 2 Chicken breasts (cooked and diced).
• 3 Cloves Garlic, Minced
• 2 Cans, NOT Drained (10 ounces each) Ro-Tel brand Chopped Tomatoes and Green Chilies
• 1 Can Cream of Mushroom Soup, undiluted
• 1 TBS Cumin Spice
• 1 tsp (Optional - To taste) Chili Powder
• 1 Cup Frozen Peas (thawed under HOT water for a few minutes).
• 1 CUp Frozen Corn (thawed under HOT water for a few minutes).
• 1 Pound Cooked Elbow Macaroni Pasta, Cooked Al Dente, 1 minute less than advised on the box
• 8 Ounces Taco Spiced Shredded Cheese

Cooking Directions

1. Preheat oven to 350 degrees. Prepare a large 9X13 Casserole dish with non-stick spray. Cook the pasta according to the directions on the box. Be sure to under cook the pasta slightly. It will finish cooking as the casserole cooks.
2. Heat the Olive oil in a large skillet over medium high heat. Add the diced Onion and Bell pepper and saute for about 5 minutes until peppers are soft and the onions are translucent.
3. Add the cooked Chicken and Garlic to the pan and saute for another minute.
4. Add the Ro-Tel tomatoes and the can of Soup. Season with the Cumin and optional Chili Powder.. Stir to evenly mix.
5. Run the corn and peas under HOT water for a few minutes to thaw. Add Corn and Peas to the pan and mix well.
6. Dump the cooked pasta into the casserole dish. Add the contents of the Pan, covering the pasta evenly. Spread the cheese over the top.
7. Bake COVERED with aluminum foil for about 45 minutes until the sauce is bubbly. UNCOVER and bake an additional 15 minutes, allowing the cheese to get golden brown and delicious.
8. Let rest for 5 minutes, serve HOT and ENJOY!

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This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

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